Ice cream trends for 2024
Ice cream is an important market where innovation will play a key role in its growth projection. As consumer attitudes demand a new approach with transparency on recipes and staying up-to date with plant-based and flavor experiences.
Assisted by Stéphane Augé, who was awarded the title of Meilleur Ouvrier de France Glacier, we designed this tool to bring together all the recipe options for this new season.
Pectin solution vs. ice cream stabilisers
For this new series of ice cream recipes, it was essential for us to offer creations that align with our values of naturalness, which are as important to us as the development of our fruit ingredients. Here, we present an alternative to stabilizers with the use of pectin solution.
Pectin stabilizer:
Pectin, extracted from fruits, provides a smooth and creamy texture while limiting the formation of ice crystals, and it is compatible with all fruits due to its natural gelling agent (suitable for acidic fruits, high pH, etc.).
The pectin solution is made from water and pectin. In our recipes, we use amidated pectin, which has a broad spectrum and effectively acts on both acidic and sweet fruits.
Reinvented recipes and new flavor’s experiences
How about exploring a new summer selection with plenty unique and creative flavors? We have chosen unique flavor combinations:
